Melt-in-your-mouth shin stew Recipe

This Melt-in-your-mouth shin stew is a rich and tender recipe, which is made with shin of beef and Chianti wine. It’s the ultimate comfort food recipe, ready in about 3 hours and 30 minutes.

Melt-in-your-mouth shin stew Ingredients

• olive oil
• 2 red onions, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 3 sticks of celery, trimmed and roughly chopped
• 4 cloves of garlic, unpeeled
• a few sprigs of fresh rosemary
• 2 bay leaves
• a small handful of dried porcini
• 1 cinnamon stick
• 1kg shin of beef, preferably free-range or organic, bone removed, trimmed and cut into 5cm/2 inch pieces
• sea salt and freshly ground black pepper
• 1 tablespoon flour
• 2 x 400g tins good-quality plum tomatoes
• ⅔ of a bottle of Chianti

How To Make Melt-in-your-mouth shin stew

1. Prep and sauté vegetables: Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan or casserole dish, heat a splash of olive oil and gently fry the onions, carrots, celery, unpeeled garlic cloves, rosemary, bay leaves, dried porcini, and cinnamon stick for 5 minutes until slightly softened.
2. Add the beef: While the vegetables cook, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the floured meat to the pan with the vegetables and stir everything together.
3. Combine the stew: Add the tinned tomatoes, breaking them up with the back of a spoon, and the Chianti wine. Season generously with a pinch of salt and pepper.
4. Cook the stew: Gently bring the mixture to a boil. Cover the pan with a double-thickness piece of tinfoil and then the lid. Place it in your preheated oven for 3 hours, or until the beef is meltingly tender and can be easily broken up with a spoon.
5. Serve: Once cooked, taste and check the seasoning. Remove the cinnamon stick and rosemary sprigs before serving.

Recipe Tips

• Do I need to brown the meat first? This recipe skips the browning step. This results in a sweeter, cleaner-tasting stew with incredibly tender meat that has gently poached in the sauce.
• What’s the best beef for this stew? Shin of beef is ideal as it is a tough cut that becomes incredibly tender and gelatinous after a long, slow cook. You could also use other stewing cuts like chuck or brisket.
• Can I make this in a slow cooker? Absolutely. Follow the steps to sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours.
• Can I use a different wine? Yes, any robust dry red wine will work well. If you prefer not to use alcohol, you can substitute the wine with an equal amount of extra beef stock.

What To Serve With Shin Stew

This rich stew is a classic for a reason and is perfect served with something to soak up the delicious gravy.

• Creamy mashed root vegetables (carrots, potatoes, swede)
• Fluffy white rice or couscous
• A baked jacket potato
• Buttered cabbage or spinach

How To Store Shin Stew

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
• Freeze: This stew freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Shin Stew Nutrition Facts

• Serving Size: 1 serving
• Calories: 680 kcal
• Fat: 30g
• Carbohydrates: 30g
• Protein: 60g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Jools’s Favourite Beef Stew Recipe
• Beef & Ale Stew Recipe
• Jamie Oliver Turkey Stew